Clam Bouillon
1 dozen clams in shells 2 cups water Salt and red pepper 1 pint milk 1/2 tablespoon butter Scrub the clams and put them in a covered vessel over the fire in the water. Heat the milk separately. Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added.